In blender, combine 2 eggs, 2tbs melted butter, 1 1/3 cups milk, 1 cup all-purpose flour, and 1/2 tsp salt. Cover and blend for thirty to forty seconds. Scrape down the sides of the blender and process for another few seconds. Your batter should be smooth and consistent.
Spray your 6-7" frying pan and bring to medium low heat.
Test your batter by adding a half tablespoon to your pan. Tilt your pan in a circular motion. The batter should move about your pan freely. If it does not, lower your temperature. Once it does, remove test batter.
For each crepe, add three to four tablespoons of batter to your pan. Heat for about one minute. Crepe is ready to flip when firm enough to not break.
Cook the second side for about one minute. Your crepe is done when small brown flecks form. Remove from pan. Repeat until all crepes are cooked.
Preheat your oven to 350 degrees.
Melt ¼ cup butter in large skillet and sauté your mushrooms over high heat for three to four minutes.
Add in your shallots or green onions. Lower heat and cook for two to three minutes.
Add ham, salt, and pepper. Cook for a few more minutes. Your mixture should be dry.
Fold in your fresh parsley and sour cream.
Put mixture in crepes and fold.
Place crepes seem side down on oven safe serving dish and bake for ten to fifteen minutes.
Remove from oven and add mustard sauce to the top of crepes.
Serve immediately and enjoy!